can confirm its good. I personally wouldn't call it life changing, but Im scandinavian and we don't really do "exotic". We're more likely to judge the tastiness of a food based on how white it is.
If I had a choice it would hands down be mayo over ketchup. But sour cream is even better, and if you'll notice, it is whiter than mayo. That's why its better. That's how scandinavian tastebud logic works. A bit disturbing perhaps, but we keep to ourselves.
welp. you see, bleu cheese in its earliest known form was Gorgonzola, originating in about 950AD in Italy. Or as many Vikings call it: It-Ley
It-Ley is very far away from Norway, and while the It-Leyians were messing with rotted milk and penicillin, the Vikings were experimenting with:
Edible lye concoctions
Making elderberry wine with magic sticks
Wearable bread
So you see the two evolutions of flavor could not be farther from eachother. Now we all know that Vikings are adventurous, up to a certain point... they are not above trying fried rice, going for a walk down a different street than usual, impulse buying a beer helmet, or raiding armed villages buck-ass naked wearing only a fancy hat. But there are limits. There will be no parachute jumping, cliff diving, casual dancing, or poisonous snake wrangling.
So you take the bleu cheese for instance. It is fairly white. So we are already intrigued. But the blue part looks... suspicious. Then when you eat it, the flavor is very sharp. Which is okay, because we eat lye. But it is far too extreme. So what you do is you take that bleu cheese, and smather it with sour cream and mayonnaise until it is tolerably bland and the blue is barely noticeable. And you call it "dressing". Then you can take that "dressing" and smear it all over your vegetables to mask the disturbing vividness of their natural colors, and turn your smorgaasbord plate into a nice undisturbed landscape of white.
can confirm its good. I personally wouldn't call it life changing, but Im scandinavian and we don't really do "exotic". We're more likely to judge the tastiness of a food based on how white it is.
mayo > ketchup
sour cream > guacamole
potatoes > corn chips
white rice > brown rice
almond cookies > raisin oatmeal cookies
milk > juice
alfredo > puttanesca
I must be part Scandinavian because the only difference on that list is
sour cream < guacamole
milk < juice
I'm not big into milk unless it's cheese or butter
so then it would be like
swiss > smoked gouda
mozzarella > colby jack
asagio > parmesan
havarti > cheddar
on the whiteness scale, cream cheese is the king of cheeses.
I think feta may be whiter. It's mostly academic at that point though.
that had occurred to me as well. I see you are wise in the ways of the White Foods. You would fit in nicely with us Vikings.
If I had a choice it would hands down be mayo over ketchup. But sour cream is even better, and if you'll notice, it is whiter than mayo. That's why its better. That's how scandinavian tastebud logic works. A bit disturbing perhaps, but we keep to ourselves.
But how do you explain blue cheese?
welp. you see, bleu cheese in its earliest known form was Gorgonzola, originating in about 950AD in Italy. Or as many Vikings call it: It-Ley
It-Ley is very far away from Norway, and while the It-Leyians were messing with rotted milk and penicillin, the Vikings were experimenting with:
Edible lye concoctions
Making elderberry wine with magic sticks
Wearable bread
So you see the two evolutions of flavor could not be farther from eachother. Now we all know that Vikings are adventurous, up to a certain point... they are not above trying fried rice, going for a walk down a different street than usual, impulse buying a beer helmet, or raiding armed villages buck-ass naked wearing only a fancy hat. But there are limits. There will be no parachute jumping, cliff diving, casual dancing, or poisonous snake wrangling.
So you take the bleu cheese for instance. It is fairly white. So we are already intrigued. But the blue part looks... suspicious. Then when you eat it, the flavor is very sharp. Which is okay, because we eat lye. But it is far too extreme. So what you do is you take that bleu cheese, and smather it with sour cream and mayonnaise until it is tolerably bland and the blue is barely noticeable. And you call it "dressing". Then you can take that "dressing" and smear it all over your vegetables to mask the disturbing vividness of their natural colors, and turn your smorgaasbord plate into a nice undisturbed landscape of white.
I tried that exactly twice. I fucked it up so bad, I just dropped that ambition altogether. I tried to pass it off on my youngest son...
son: uhhh... what is that?
me: mayo
son: ( -_- )